Assessing the efficacy of washing methods in reducing multi-pesticide residues in Brown, milled long, and milled basmati Rice

Pesticides are vital for protecting crops from diseases but pose risks to human health and the environment, requiring careful evaluation. This study examines pesticide residues in rice and strategies for their removal. Brown, long-milled, and basmati-milled rice samples were spiked with 121 pesticides from different categories (e.g., carbamates, organophosphates, neonicotinoids, triazolobenzothiazoles) at 20 and 50 μg/mL to evaluate residue levels. Pesticides were extracted using the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method and analyzed via High Performance Liquid Chromatography coupled with mass spectrometry. Residue removal was tested using washing methods with and without vinegar. Results showed that long-grain milled rice had higher pesticide residues, and adding vinegar significantly enhanced their removal. These findings contribute to improving food safety practices by providing insights into effective pesticide residue mitigation in rice.